This simple summer pasta recipe is a no-stress way to get a great meal on the table. You'll be surprised how delicious the tops of carrots can be, when cooked into a simple, seasonal dish.
Course Main Course
Cuisine American, Italian
Dish Type pasta
Cooking Style Vegetarian
Diet and Health Healthy
Seasonal Fourth of July, Labor Day, summer
Ingredient corn, Pappardelle
Prep Time 5 minutesmins
Cook Time 18 minutesmins
Total Time 23 minutesmins
Servings 4
Author Amy Reiley
Ingredients
8ozdried Pappardelle pasta
greens from 2-4 carrots (enough to make 2 cupsroughly chopped)
3tbspolive oil
1clovegarlicfinely chopped
5basil leaveschiffonade
5mint leaveschiffonade
zest of 1 lemon
1ear sweet corn
sea salt
1/2cpasta water
2tbspgrated Parmesan cheese
2tbspgrated Fontina cheese
Instructions
Bring 3-4 quarts salted water to a rapid boil.
When water is boiling, cook pasta for 10-12 minutes, or according to package instructions. (Before draining pasta, reserve ½ cup of the cooking water.)
While the pasta is boiling, wash the carrot greens thoroughly then chop.
Heat the olive oil in a large sauté pan over medium-high heat.
Add the garlic and sauté until it starts to turn golden brown, about 1 minute.
Turn the heat to medium-low and add the basil, mint, lemon zest, carrot greens and corn. Saute until the greens have just wilted, about 2-3 minutes. (Do not overcook.) Remove from heat.
When pasta is cooked, drain, remembering to reserve ½ cup of the liquid.
Add the cooked pasta to the sauté pan with the cooking water and toss thoroughly.